Root Beer Ice Cream
- 1 cup whole milk
- pinch of salt
- 3/4 cup sugar
- 2 cups heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon root beer concentrate (this amount may depend on the brand)
Heat milk, salt and sugar in a saucepan over medium heat just up to the point that it's about to simmer, then remove from heat.
Set up an ice bath by putting a 2 quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour in heavy cream. The strainer will catch any accidentally cooked egg bits.
In another bowl, whisk together the yolks. Gradually pour some of the hot milk into the yolks, whisking constantly. Scrape the tempered yolk/milk mixture back into the saucepan.
Cook the mixture over medium heat, stirring constantly and scraping the bottom with a rubber spatula (a ball whisk would come in handy here) until the custard thickens enough to coat the spatula, or reaches 180 degrees.
Strain the custard into the awaiting heavy cream, stirring until cool. Add the vanilla extract, then transfer the mixture of the refrigerator to chill overnight.
Churn in your ice cream maker until frozen. Transfer to freezer to firm up for at least an hour.